Dominican Potato Salad for Happy Gatherings
This Dominican Potato Salad is a vibrant, creamy dish featuring tender potatoes, carrots, sweet peas, and beets tossed in a tangy mayo-based dressing. It's full of texture, color, and flavor—perfect for potlucks, family dinners, or special celebrations where you want a side dish that stands out and gets everyone talking.
Equipment
- Large pot
- Colander
- Cutting board
- Sharp knife
- Large mixing bowl
- Spatula or large spoon
- Whisk
Ingredients
- 2 lb russet potatoes peeled and cubed
- 2 medium red or golden beets cooked and diced
- 2 medium carrots peeled and diced
- 3 hard-boiled eggs peeled and chopped
- ½ cup red onion finely diced
- ½ cup diced bell pepper any color
- ½ cup frozen peas thawed
- ¾ cup mayonnaise
- 2 tbsp white vinegar
- 1 tbsp olive oil
- 1 tsp yellow mustard
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper
Optional Ingredients:
- 2 tbsp chopped cilantro or parsley
- ¼ cup diced pickles
- Dash of hot sauce
Instructions
- Boil potatoes and carrots in salted water until just fork-tender, about 10–12 minutes. Drain and let cool slightly.
- Peel and dice cooked beets if not already done.
- In a large bowl, whisk together mayonnaise, vinegar, olive oil, mustard, salt, and pepper until smooth.
- Add potatoes, carrots, peas, red onion, and bell pepper to the dressing. Gently fold to coat.
- Add diced beets and fold once or twice for a marbled pink color.
- Stir in chopped eggs and adjust seasoning to taste.
- Chill for at least 2 hours before serving. Garnish with herbs if desired.
Notes
Be sure to let the salad chill for at least 2 hours before serving to allow the flavors to blend. For the classic pink hue, gently fold the beets in last to control the color.